Macaroni with meatball ragout

Ingredients for 4 servings:

• 400 g minced meat, mixed
• 2 eggs
• 2 tbsp breadcrumbs
• salt and pepper
• 2 onions
• 200 g mushrooms
• 400 g zucchini
• 400 g macaroni
• 100 g blue cheese
• 200 g whipped cream
• 375 ml milk
• 1 tbsp flour
• some water, approx. 2 – 3 tbsp
• n. B. Thyme
• 30 g butter or margarine
• Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Knead the minced meat with eggs, breadcrumbs, salt, pepper, and paprika. Form the dough into small balls. Finely dice the onions. Clean, wash, and slice the mushrooms. Halve the zucchini and slice them. Heat the fat and fry the meatballs until golden brown. Remove from the heat. Sauté the onions in the fat until translucent. Add the mushrooms and zucchini and sauté for 5 minutes. Meanwhile, cook the pasta according to the package instructions. Crumble the cheese. Add the cream, milk, cheese, and meatballs to the vegetables. Add the cheese and stir to melt. Mix the flour with 2-3 tablespoons of water. Use this to thicken the ragout and bring back to a boil. Season with salt and pepper. Wash and pick the thyme. Plate the pasta and ragout and serve sprinkled with thyme.